Hollandaise Sauce

TIME
YIELD
16 Servings

Ingredients

large EGG yolks
3
water
1/4 cup
fresh lemon juice
2 Tbsp.
firm cold butter, cut into 8 pieces
1/2 cup (1 stick)
sweet paprika
1/8 tsp.

 

Directions

  1. WHISK egg yolks, water, and lemon juice in small saucepan until blended. COOK over very low heat, stirring constantly, until mixture bubbles at the edges.
  2. STIR in butter, 1 piece at a time, until butter is melted and sauce is thickened. REMOVE from heat immediately.
  3. STIR in salt, paprika, and pepper. SERVE immediately.

 


Insider Tips

  • Make this creamy lemon sauce just before serving. It can be used to top many dishes such as green vegetables, fish, steak, roast beef, and, of course, Eggs Benedict.
  • Egg yolks thicken the sauce and hold the butter and lemon juice in an emulsion. If the egg yolks are overcooked, the sauce will curdle. It’s important to use very low heat and to stir constantly. Cold butter, added very gradually, slows the cooking process and helps prevent curdling.

 

Nutritional Info

Per Serving: 1/12th of Recipe

Calories
82
Total fat
78 g
Saturated fat
5 g
Polyunsaturated fat
0 g
Monounsaturated fat
3 g
Cholesterol
66 mg
Sodium
3 mg
Carbohydrates
0 g
Fiber
0 g
Sugar
0 g
Protein
1 g
Vitamin A
81 mcg
Vitamin D
0 mcg
Folate
7 mcg
Choline
37 mg
Calcium
8 mg
Iron
0 mg
Potassium
10 mg